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BTW I use the food processor as I don't have time to mess around with the purist mortar & pestle. I want it somewhat coarse for brushing on meats before grilling or mixing in with pasta, the Vitamix liquefies it too much.

could probably do half of it in the food processor and half on the vitamix to get something in between. =D

I never blanch as I'm a big fan of raw greens, though I don't disagree with it. I still have some from last year and it's still super green. I do add arugula to the mix for its peppery flavor instead of pepper itself. I also slow roast my garlic in oil and use both the garlic and oil once cooled. Food processor for speed and bulk. Roasted nuts, but only lightly. Always a splash of lemon juice. Usually parmigiano or Grana Padano. Always add a bit of salt in the beginning before adding oil as it helps to dissolve. Then adjust in the end.

I never blanch as I'm a big fan of raw greens, though I don't disagree with it. I still have some from last year and it's still super green. I do add arugula to the mix for its peppery flavor instead of pepper itself. I also slow roast my garlic in oil and use both the garlic and oil once cooled. Food processor for speed and bulk. Roasted nuts, but only lightly. Always a splash of lemon juice. Usually parmigiano or Grana Padano. Always add a bit of salt in the beginning before adding oil as it helps to dissolve. Then adjust in the end.

aragula is a very good idea. does it keep its green colour over time?

aside, doesn't roasting the garlic kill the olive oil flavour a bit? you basically make a garlic oil so it might depending on temperature...
i'm against salt (coulour) and lemon juice because i see pesto as an elaborated ingredient rather than a ready sauce or condiment. personnal preference i guess